Main ingredients 🥩
Steak beefBarley riceScallionsButterFurikakeOlive oilSoy sauceMirinSesame oilOlivesJalapeno
Striker Chef's Steak Pot Rice
High-end steak rice bowl made in a regular pot! A fantastic harmony of the popping texture of barley and juicy steak.
🙋 Recommended for
- ⭐ Those who want to enjoy a special, restaurant-quality meat dish at home.
- ⭐ Those curious about the combination of popping barley texture and moist steak.
Ingredients needed 🛒2 servings
- Steak beef (with bone) 400g
- Barley rice 2 cups
- Scallions 1/2 bunch
- Butter 1 tbsp
- Furikake to taste
- Salt to taste
- Olive oil as needed
- Soy sauce 2 tbsp
- Mirin 2 tbsp
- Sugar 1/2 tsp
- Sesame oil 1 tbsp
- Minced olives 1 tbsp
- Minced jalapeno 1 tbsp
- Water 2 cups
Recipe 🍳
- Season the steak beef with salt on both sides. (Pepper is omitted as it can be noticeable when mixed with rice.)
- Heat oil in a pan, sear the beef on both sides until golden brown, then remove and let it rest.
- Finely chop the scallions. Lightly adjust the oil in the pan used for the beef, then add the white parts of the scallions and unsoaked barley rice, and stir-fry for 30 seconds.
- Add the steak bones and fat trimmings separated from the beef to the stir-fried barley rice. Pour in the seasoned water mixture of water, soy sauce, mirin, sugar, sesame oil, minced olives, and minced jalapeno.
- Once the water boils vigorously, cover with a lid, reduce to low heat, and cook for 15 minutes.
- After 15 minutes, remove the lid, slice the rested steak into bite-sized pieces, and place them on top of the rice.
- Add a piece of butter and the remaining chopped scallions over the steak. Turn off the heat, cover with the lid, and let it steam for 10 minutes to allow the steak juices to infuse into the rice.
- Once steamed, remove the bones, sprinkle with furikake, and mix the steak and rice well before serving.
- Season the beef with salt and pan-sear it on both sides.
- Stir-fry the chopped white parts of scallions and barley rice in the beef drippings.
- Add the beef bones and seasoned water, bring to a boil, then cover and cook on low heat for 15 minutes.
- Place the seared steak on the rice, add butter and scallions, cover, and steam for 10 minutes off the heat.
- Remove the bones, sprinkle with furikake, and mix well to serve.
Cooking tips 💡
- Using unsoaked barley rice instead of white rice maximizes the popping texture and makes it much more delicious.
- Adding steak bones and fat while cooking the rice infuses the rice with the beef's flavor and broth, resulting in a deeper taste.
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